Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1 can (15 oz or 425g) white beans, drained and rinsed
  • 4 cups (950 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) sour cream
  • Salt and pepper, to taste
  • Chopped cilantro, for garnish
  • Shredded cheese (Monterey Jack or cheddar), for garnish
  • Lime wedges, for garnish

Instructions:

  1. Heat a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
  2. Stir in minced garlic and sauté for another minute until fragrant.
  3. Add diced chicken to the pot and season with salt, pepper, cumin, oregano, and chili powder. Cook until the chicken is no longer pink, about 5-7 minutes.
  4. Stir in diced green chiles, white beans, and chicken broth. Allow the mixture to simmer for 15 minutes.
  5. Reduce heat to low and mix in heavy cream and sour cream, stirring until well combined. Let it simmer for an additional 5-10 minutes, adjusting seasoning if needed.
  6. Ladle the chili into bowls and top with garnishes like chopped cilantro, shredded cheese, and a squeeze of lime.